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Desserts
Double Layer Sweet Potato Cheesecake
2 (8 oz.) pkg. cream cheese
1/2 c. sugar
1/2 tsp. vanilla
2 eggs
1/2 c. sweet potato pulp
1/2 tsp. ground nutmeg
dash of ground gloves
dash of nutmeg
1/4 c. sugar
1 graham cracker pie crust
Mix cream cheese, 1/2 c. sugar and vanilla with a mixer until blended. Add eggs and mix until well blended. In separate bowl mix sweet potato pulp, sugar and spices. Stir 1 cup of the cream cheese batter into the sweet potato mixture. Pour remaining cream cheese into crust, top with sweet potato batter. Bake in preheated oven for 40 minutes or until center is set. Refrigerate.
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Chocolate Turtle Cheesecake
1 (7 oz.) pkg. caramels
1/4 c. evaporated milk
3/4 c. shopped pecans
1 chocolate crumb pie crust
6 oz. of cream cheese
1/2 c. sour cream
1 1/4 c. milk
1 pkg. instant chocolate pudding
3/4 fudge topping
Place caramels and evaporated milk in a saucepan. Heat over low heat, continually stirring until smooth. Stir in 1/2 c. of pecans. Pour into pie crust. Combine cream cheese, sour cream and milk and mix until smooth. Add pudding mix and beat for 1 minute. Pour pudding mix over caramel layer, chill until set (15 min.). Drizzle fudge topping over pudding layer and sprinkle top of cake with remaining pecans. Chill until ready to serve. Feeds 12
Upside Down Coffee Cake
Streusel:
1/2 c chopped nuts
1/4 c. flour
1/2 tsp. cinnamon
3 Tbs. butter
1/3 c. brown sugar
Upside down mixture:
1/4 c. butter
1/2 c. packed brown sugar
2 medium apples, sliced thin
Coffee Cake:
2 c. flour
1 c. sugar
3 tsp. baking powder
1 tsp. salt
1/4 c. butter
1 c. milk
1 egg
Heat oven to 350 degrees. Prepare streusel; heat margarine in square baking pan (9x9x2), in oven until melted. Sprinkle with brown sugar. Arrange apples in pan. Prepare coffee cake batter; spread over apples. Sprinkle with streusel. Bake for 50 minutes or until wooden toothpick comes out clean. Immediately invert pan on serving plate.
Fruit in Sour Cream
2 c. sweet seedless green grapes
1 lg. can (13 oz) pineapple chunks, drained
4 Tbs. packed brown sugar
1/3 c. sour cream
Mix grapes and pineapple. Combine 3 Tbs. brown sugar and sour cream. Toss with grapes and pineapple; refrigerate. When serving sprinkle with remaining brown sugar.
Cherry Marble Squares
1 stick of butter
4 eggs
1/2 tsp. almond flavor
1 can cherry pie filling
2 c. sugar
1 tsp. vanilla flavor
3 c. flour
Cream butter until soft. Blend in sugar. Add eggs, one at a time, beating well after each one. Add almond and vanilla flavor, mix well. Add flour, mix thoroughly. Spread 3/4 of batter in 9x13 pan. Spread cherry pie filling completely over batter. Drop remaining batter by teaspoonfuls over pie filling. Bake at 375 degrees for 30 minutes. Cut into squares.
Swedish Timbale
2 eggs yolks, beaten
1/2 c. milk
3/4 c. flour
1/2 tsp. salt
2 - 3 cups of vegetable oil
confectioners' sugar
Add milk to egg yolks and gradually stir in flour, sifted with salt. Mix well. Cover and set aside 1 hour. Heat timbale iron in deep fat 2 or 3 minutes. Drain and dip into batter within 3/4 in. of top. Return at once to hot fat, 375 degrees, and hold there until timbale is crisp and lightly browned. ( If batter slips off, iron is too cold; if it sticks to iron, iron is too hot.) Sprinkle cooled timbales with confectioners' sugar.
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contact me: Shirleen@hearministries.net. (your name will accompany
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